Flavorikan
Last inspected: Apr 8, 2026
17
Score
Public records show 16 inspections at Flavorikan stretching back to 2022. The most recent report on file is from Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly nine violations earlier in the record.
When inspectors have written things up, “no conspicuously located ambient air temperature thermometer” has been the most frequent reason, cited six times.
That's lower than the typical Jacksonville restaurant, which scores around 74. Taken together, the history suggests a facility that has struggled with consistency.
16
Inspections
5
Critical latest
5
Major latest
11
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
5 critical violations. 5 major violations. 11 minor violations.
View 21 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employees broke down raw conch then removed gloves and scooped cooked chicken, explained to hers en she washed hands and changed scoop **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork in open bag on top of bag with fries in box freezer, back storage room, employee rearranged **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork in open bag on top of bag with fries in box freezer, back storage room
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f emapandas, in warmer at 135f, no time, no procedure, explained 4 hrs procedure and manager write time, manager set temperature higher, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl, test strip turned almost black and then white in bucket at cook line, employee discarded it, explained to employee, she made quat sanitize, 300 ppm **Corrected On-Site**
41-27-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For new cook, a few days, has blank form
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at cook line and front counter, employee placed some **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow solution by triple sink, employee stated it's chlorine
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On salt in back storage room, manager removed it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At front counter, not secured **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Rice pots on shelf by stove, back prep
24-05-4
Basic - Cloth used as a food-contact surface. Towel touching cut lettuce in reach in cooler by triple sink
21-05-5
Basic - Current Hotel and Restaurant license not displayed. Old one **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on top of mayonnaise containers at cook line, manager moved keys **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket torn in upright cooler by water heater
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80f water with utensils for cooking, employs placed it on grill **Corrective Action Taken**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Gray cooler by water heater **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan dusty at front counter
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted in back storage, manager inverted them **Corrected On-Site**
25-06-4
17
Jan 29, 2026
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
High Priority - Live, small flying insects found. One fly by back prep **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm quat, manager made new solutions with chl, 100 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on tray on shelf above alcapurria yuca in upright freezer by stove, back prep, employee rearranged **Corrected On-Site**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container above container with raw beef, reach in cooler by flat grill, manager rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 124f bullion on warmer without water, manager placed it on stove to reheat, got to 165f, 117f empanadas on display warmer, employee reheated them to 165f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink at front counter
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes yesterday morning, dated by employee **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. On daily, storage room, removed by manager, also on chicken bullion and spices **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Dead roaches on premises. One on floor by cook line, employee cleaned it **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food on shelf above customer goods, glass door cooler by stove, back prep
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Manager cooking
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Cold water side handle in hand sink at front counter goes around and no water comes out
29-09-4
Basic - Floors not maintained smooth and durable. A few tiles missing by triple sink
36-11-4
Basic - Food storage container/container lid cracked or broken. Lid cracked on salt in storage room, employee changed lids **Corrected On-Site**
14-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler by stove in back prep area, also great cooler by stove, back prep **Repeat Violation**
05-09-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. A few tiles missing by above box freezer at cook line dusty **Repeat Violation**
36-30-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat in bucket by cook line, employee made solution with chl, 100 ppm **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. White powder in storage room, employee labeled it salt **Corrected On-Site**
02D-01-5
18
Dec 3, 2025
Routine - Food
No violations found.
100
Nov 21, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Hot water supply not maintained during peak periods. No hot water, water heater broke down, has the part to fix it **Warning** - From follow-up inspection 2025-11-21: Plumber stated needs a new water heater, will be placed next week **Time Extended**
27-18-4
90
Nov 20, 2025
Routine - Food
4 critical violations. 7 major violations. 12 minor violations.
View 23 violations
High Priority - Live, small flying insects found. One fly by mop sink **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw beef, employee rearranged cooler by triple sink **Corrected On-Site**
08A-20-5
High Priority - Roach activity present as evidenced by live roaches found. 12 live roaches by cook line on wall behind warmer, by triple sink, by prep table in back and on floor, 2 live roaches on floor and 6 live roaches on gasket in upright freezer in storage area **Repeat Violation** **Admin Complaint**
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f chicken sticks, on grill off, employee placed them on frat grill on, 117f chicken, ground beef and beans, Ipoh warmer, employee placed them on grill, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On fryer basket
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. Employee scooping ice on exterior of bar, employee moved ice beach/bin to inside area of bar **Corrected On-Site**
31A-07-4
Intermediate - Hot water supply not maintained during peak periods. No hot water, water heater broke down, has the part to fix it **Warning**
27-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by cook line, employee brought a roll **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees here for 2 to 3 months **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. A couple of employee for 2 months, Mary and Glendy
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. A couple by dining area, employee labeled them sanitizer
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On cooked rice and on red pepper flakes in cabinet by bar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. At bar, not secured
51-11-4
Basic - Current Hotel and Restaurant license not displayed. Couldn't find it
50-09-4
Basic - Dead roaches on premises. 6 dead roaches along wall stock on tape by prep table at cook line, 2 dead stock on tape on door frame to storage area **Repeat Violation** **Admin Complaint**
35A-03-4
Basic - Floor tiles missing and/or in disrepair. A few missing on floor by triple sink and a few on wall by hand sink
36-17-5
Basic - Food stored on floor. Oil jugs by rear door to dining
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. All missing
14-42-4
Basic - Ice scoop handle in contact with ice. Employee removed it, beach cooler ice bin, bar area **Corrected On-Site**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler by cook line
05-09-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling in storage area by box freezers **Repeat Violation**
36-30-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter leaking
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket
21-07-4
15
Sep 5, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/25 "Establishment observed preparing, serving, or selling food to customers with an expired license." **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-09-05: Same **Admin Complaint**
50-17-3
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on wall by triple sink and 2 live roaches on wall by box freezers in storage area, ones by triple sink killed by employee **Warning** - From follow-up inspection 2025-09-05: 5 live roaches crawling on wall close to ceiling, 4 killed by operator **Admin Complaint**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 2 on floor by triple sink and 2 on floor in storage area **Warning** - From follow-up inspection 2025-09-05: 2 dead on floor in storage area **Admin Complaint**
35A-03-4
70
Sep 4, 2025
Routine - Food
6 critical violations. 2 major violations. 8 minor violations.
View 16 violations
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
14
Jan 28, 2025
Routine - Food
No violations found.
100
Jan 23, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None, employees here for 2 months here **Warning** - From follow-up inspection 2024-11-20: Same **Time Extended** - From follow-up inspection 2025-01-23: Has the books and will do a group class **Time Extended**
53B-01-5
90
Dec 18, 2024
Complaint Full
11 critical violations. 6 major violations. 5 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 122f empanadas in deli case, employee placed them in oven to reheat, explained 4 hrs procedure **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also in faucet by stove **Repeat Violation** **Admin Complaint**
29-42-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400ppm, test strip turned blueish, employee diluted it to 200ppm **Corrected On-Site**
41-27-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washed dishes then removed them from sanitizer, explained to her and she washed hands **Corrected On-Site**
12A-13-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee ate empanada and grabbed sac of onions, explained to her and she washed hands **Corrected On-Site**
12A-05-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One on towel dispenser by cook line **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Raw beef in thank you bag in box freezer
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired on 6/1/24, owner called and customer service person stated she couldn't find the license number, she wouldn't take the file number then I talked to her and explained who I was and that I was doing an inspection and she was able to find license **Corrected On-Site** **Repeat Violation**
50-17-3
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, empty jug, explained to her and she filled it manually, 200 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon in bag on top of container with cheese, rearranged by employee, little black cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken in container above raw beef in container, employee rearranged reach in cooler **Corrected On-Site**
08A-20-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket and triple sink
16-33-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None, employees more than 2 months, on open warning **Repeat Violation**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. None for employee **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at cook line, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked potatoes on Sunday **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Green solution by cook line, employee stated it's cleaner **Repeat Violation**
41-17-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open can by prep cooler
12B-12-5
Basic - Faucet/handle missing at plumbing fixture. Cold water side handle goes around and no water comes out in hand sink at front counter **Repeat Violation**
29-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Little black cooler **Repeat Violation**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan by cook line **Repeat Violation**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. White powder on shelf, labeled salt **Corrected On-Site**
02D-01-5
8
Nov 20, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/24 **Admin Complaint** - From follow-up inspection 2024-11-20: Same **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None, employees here for 2 months here **Warning** - From follow-up inspection 2024-11-20: Same **Time Extended**
53B-01-5
78
Nov 14, 2024
Routine - Food
12 critical violations. 5 major violations. 9 minor violations.
View 26 violations
High Priority - Container of medicine improperly stored. Above food in prep area, manage rearranged **Corrected On-Site**
41-07-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then changed gloves and grabbed bread, explained to her, she washed hands and discarded bread **Corrected On-Site**
12A-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. On 6/1/24 **Admin Complaint**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container with raw beef on shelf above container with veggies, employee rearranged reach in cooler **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches by upright in storage area, employee killed them, **Corrective Action Taken** **Warning**
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 63f shelled eggs in reach in cooler at 60f **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f raw beef at cook line, employee placed it in cooler, 63f noodles, cut lettuce, pico de gallo, cut tomatoes, in prep cooler, stop sale (overnight ones) and some relocated, **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 120f beef, 90f rice and soup in warmer, employee turned it up, water at 95f **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. By clean pans and above prep cooler, moved by employee **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees here **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked seafood yesterday at noon
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, labeled fabulous by manager **Corrected On-Site**
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line, employee placed some **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. None, employees here for 2 months here **Warning**
53B-01-5
Basic - Floor area(s) covered with standing water. By water heater
36-22-4
Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Repeat Violation**
51-11-4
Basic - Dead roaches on premises. 2 dead roaches on gaskets in box and upright freezer and 2 dead in upright freezer, cleaned up **Corrective Action Taken** **Warning**
35A-03-4
Basic - Faucet/handle missing at plumbing fixture. Cold water handle goes around all the way and no water comes out, hand sink at front counter
29-09-4
Basic - Food stored on floor. Cooking oil, employee placed it in shelf **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan at entrance
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line, employee placed it in sanitizer **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Cook line, employee placed it on shelf **Corrected On-Site**
21-38-4
6
Mar 28, 2024
Complaint Full
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
16
Dec 11, 2023
Food-Licensing Inspection
No violations found.
100
Dec 1, 2023
Food-Licensing Inspection
4 critical violations. 7 major violations. 14 minor violations.
View 25 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by triple sink **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken on shelf above cut lettuce, in upright cooler, raw pork on shelf above hot dogs in reach in freezer, employee rearranged **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +400 ppm quat in bucket, employee diluted it to 300 ppm **Corrected On-Site**
41-27-4
High Priority - Displayed food not properly protected from contamination. Has a display case outside and they area bringing empanadas outside, explained to owner and they brought them inside **Corrected On-Site**
08B-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at front counter, bathrooms too, employee placed one roll **Corrected On-Site**
31B-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees touching food
11-26-1
Intermediate - No soap provided at handwash sink. Hand sink at front counter and in kitchen, bathrooms too, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham taken out of freezer yesterday
02C-08-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. And in triple sink by triple sink, 70f **Warning**
27-16-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
16-33-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed **Corrected On-Site**
11-27-4
Basic - Ceiling tile missing. By front counter, mgr stated they are doing electrical work and that why it's missing
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Upright cooler disconnected, employee connected it, all. Foods cooling there, employee moved them to another cooler, cooler at 50f **Warning**
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Handling open foods
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Grabbed open foods,
13-03-4
Basic - Floor area(s) covered with standing water. By water heater, employee cleaned it **Corrected On-Site**
36-22-4
Basic - Food stored on floor. Oil jug at front counter, mgr placed it on shelf **Corrected On-Site**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 missing
14-42-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler and in little black cooler for cheese, front counter
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand sink at front counter and in kitchen, ladies bathroom too, emailed one
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Base of faucet in hand sink at front counter and pipe by triple sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Mgr placed it in bucket **Corrected On-Site**
21-12-4
Basic - Wood non food-contact surface not properly sealed. Front counter
14-06-4
Basic - Bowl or other container with no handle used to dispense food. On powder chicken bullion, mgr moved it **Corrected On-Site**
14-01-5
14
Oct 6, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Flavorikan last inspected?
The most recent health inspection at Flavorikan on file is from Apr 8, 2026. The public record contains 16 inspections in total.
What is the most common violation at Flavorikan?
Across the inspection record, “no conspicuously located ambient air temperature thermometer” has been cited six times, more than any other issue at Flavorikan.
How does Flavorikan compare to other restaurants in Jacksonville?
Flavorikan most recently scored 17 out of 100, which is lower than the Jacksonville average of 74.
Has Flavorikan's inspection record improved over time?
No. Recent inspections at Flavorikan have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Flavorikan means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Flavorikan inspected?
Based on the inspection history on file, Flavorikan is inspected around five times per year on average.
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